Tandoori Chicken

Step 1

Using a sharp knife, make a few slashes in each chicken thigh to help the marinade penetrate.

Step 2

In a large bowl, whisk together the yogurt, garam masala, lemon juice, minced garlic, ginger, and paprika.

Step 3

Add the chicken thighs to the marinade, turning to coat well; cover and refrigerate for at least 2 hours, or up to overnight.

Step 4

Preheat the oven to 425°F and line a baking sheet with foil, fitting a wire rack on top if available.

Step 5

Arrange the marinated chicken thighs on the rack or baking sheet, shaking off excess marinade.

Step 6

Roast for 30-35 minutes, until charred in spots and the internal temperature reaches 165°F with no pink remaining.

Step 7

Let rest for 5 minutes before serving, with extra lemon wedges on the side.